Creamy Coconut Chickpea Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Enjoy a warming and satisfying bowl of Creamy Coconut Chickpea Curry Stew, where tender chickpeas and firm tofu soak in a fragrant, spiced coconut broth paired with fresh tomatoes and spinach. This hearty stew delivers a creamy, vibrant flavor profile perfect for breakfast, lunch, or dinner, with a balanced blend of protein, fiber, and aromatic spices to comfort and nourish.

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NUTRITION

626kcal
Protein
35.8g
Fat
23.8g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach

1/4 medium Red Onion (~25g)

2 Garlic Cloves

1 tsp Fresh Ginger

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the diced red onion, minced garlic, and grated fresh ginger. Sauté until the onion becomes translucent and the mixture is fragrant.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to toast slightly for about 30 seconds.

  • 4

    Add the drained cooked chickpeas and cubed extra firm tofu to the pan, stirring gently to coat them in the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for about 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the stew, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm. Enjoy your creamy, comforting coconut chickpea curry stew!

Creamy Coconut Chickpea Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Enjoy a warming and satisfying bowl of Creamy Coconut Chickpea Curry Stew, where tender chickpeas and firm tofu soak in a fragrant, spiced coconut broth paired with fresh tomatoes and spinach. This hearty stew delivers a creamy, vibrant flavor profile perfect for breakfast, lunch, or dinner, with a balanced blend of protein, fiber, and aromatic spices to comfort and nourish.

NUTRITION

626kcal
Protein
35.8g
Fat
23.8g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach

1/4 medium Red Onion (~25g)

2 Garlic Cloves

1 tsp Fresh Ginger

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the diced red onion, minced garlic, and grated fresh ginger. Sauté until the onion becomes translucent and the mixture is fragrant.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to toast slightly for about 30 seconds.

  • 4

    Add the drained cooked chickpeas and cubed extra firm tofu to the pan, stirring gently to coat them in the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for about 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the stew, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm. Enjoy your creamy, comforting coconut chickpea curry stew!